ANALISIS RHODAMIN B PADA SAUS TOMAT YANG BEREDAR DI KOTA MADIUN DENGAN METODE KROMATOGRAFI LAPIS TIPIS
<p>Rhodamin is one of additional food ingredient which often used to recolour the food.<br />The additional food ingredient contains carsinogenic which can affect our health with a cancer as<br />that ingredient is not acceptable ingredient for food. Unfortunately,many Indonesian do not know<br />whether the syntetical ingredients can be used or that is being prohibited to use. The purpose of<br />this research is not only to observe whether there is Rhodamin B inside the tomato sauces around<br />Madiun, but also to get the result of the analysis as the mateial for aditif subtance experiment in<br />Bio-chemical lesson. Furthermore, this descriptive qualitative research used non random<br />sampling as its technique. The sample is taken from pentol seller, mie ayam seller and bakso<br />seller. The samples are being analyzed with Kremtografi Lapis Tipis (KLT). The result of the<br />analysis showed that all of the sample is negative. On the other hand, there is no Rhodamin B on<br />it. The indicated sample has the same Rf with Rhodamin B. It will change it color into red as its<br />response toward H2SO4 and HCl. The sample also being compared with wantex. The result<br />showed that the Rf samples had A3, A4, A5, B4, B5,C1, C2, C3, C4 dan C5. Based on the result,<br />the assumption of the samples is that the samples have wantex material on it</p>